200 related articles for article (PubMed ID: 10114261)
1. What sells? 1991 Menu Census.
Quinton B; Ryan NR
Restaurants Inst; 1991 Sep; 101(23):34-5, 42-4, 51 passim. PubMed ID: 10114261
[TBL] [Abstract][Full Text] [Related]
2. Customized menus keep 400 companies at top of market.
Erickson P
Restaurants Inst; 1990 Jul; 100(19):177-8. PubMed ID: 10105835
[No Abstract] [Full Text] [Related]
3. Quality: the Press-Ganey report analysis and how you can affect the results.
Hosp Food Nutr Focus; 1989 May; 5(9):7-8. PubMed ID: 10293227
[No Abstract] [Full Text] [Related]
4. Vegetarian offerings vary with clientele.
Juttelstad A
Healthc Foodserv; 1995; 5(3):16-7. PubMed ID: 10153530
[No Abstract] [Full Text] [Related]
5. From curry to feta cheese, hospitals provide international flavor with more ethnic offerings.
Brady S
Healthc Foodserv; 1998; 8(2):8-9. PubMed ID: 10181232
[No Abstract] [Full Text] [Related]
6. Selling your customers on meal solutions.
LaVecchia G
Food Manage; 1997 Mar; 32(3):38-40, 42, 44. PubMed ID: 10166097
[No Abstract] [Full Text] [Related]
7. 1988 menu census.
Backas N
Restaurants Inst; 1988 Apr; 98(9):44-9, 56-60, 65. PubMed ID: 10286550
[No Abstract] [Full Text] [Related]
8. Facilities. Good eats.
Blank D
Hosp Health Netw; 2005 Jul; 79(7):18. PubMed ID: 16128310
[TBL] [Abstract][Full Text] [Related]
9. Advances in food service technology speed meals and cut costs while spelling out convenience for patients.
Hosp Patient Relat Rep; 1990 Sep; 5(9):5, 7. PubMed ID: 10112073
[No Abstract] [Full Text] [Related]
10. Pleasing patients' palates.
Lutz S
Mod Healthc; 1989 Jun; 19(24):20-2, 24, 26-9. PubMed ID: 10293462
[No Abstract] [Full Text] [Related]
11. Menu planning for the basic customer "groupies".
Hosp Food Nutr Focus; 1992 Oct; 9(2):5-6. PubMed ID: 10121351
[No Abstract] [Full Text] [Related]
12. 1979 menu census: a 'fresh' look at menu planning.
Institutions; 1979 Apr; 84(7):19-21, 24-6, 28 passim. PubMed ID: 10294926
[No Abstract] [Full Text] [Related]
13. Menu item forecasting systems in hospital foodservice. A cost comparison of two- and three-echelon systems.
Cullen KO; Hoover LW; Moore AN
J Am Diet Assoc; 1978 Dec; 73(6):640-6. PubMed ID: 722013
[TBL] [Abstract][Full Text] [Related]
14. R & I 400: overview. 400 companies lighten up.
Restaurants Inst; 1995 Jul; 105(18):16-7. PubMed ID: 10144333
[No Abstract] [Full Text] [Related]
15. High-tech touches make service shine.
Lorenzini B
Restaurants Inst; 1992 May; 102(11):116-7, 120, 122-5. PubMed ID: 10118054
[No Abstract] [Full Text] [Related]
16. Meatless diets: are they right for your menu plan?
Williams D
Healthc Foodserv; 1997; 7(1):1, 9. PubMed ID: 10168622
[No Abstract] [Full Text] [Related]
17. Forecast or tally?
Hosp Food Nutr Focus; 1991 May; 7(9):1, 3-4. PubMed ID: 10111197
[No Abstract] [Full Text] [Related]
18. Menu census 1984.
McNeilly RJ; Backas N
Restaurants Inst; 1984 Jun; 94(12):95-7, 102-4, 108-10 passim. PubMed ID: 10267096
[No Abstract] [Full Text] [Related]
19. The results are in ... members of the R&I's institutional readership reveal insight into the world of profit-making ventures.
Erickson P
Restaurants Inst; 1987 Mar; 97(6):108-9. PubMed ID: 10281158
[No Abstract] [Full Text] [Related]
20. DietPal: a Web-based dietary menu-generating and management system.
Noah SA; Abdullah SN; Shahar S; Abdul-Hamid H; Khairudin N; Yusoff M; Ghazali R; Mohd-Yusoff N; Shafii NS; Abdul-Manaf Z
J Med Internet Res; 2004 Jan; 6(1):e4. PubMed ID: 15111270
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]